Sweet Pancakes
Ingredients:
- 8 ounces self-raising flour
- 4 ounces of butter or margarine
- 1 tablespoon of golden syrup
- 1 teaspoon of vanilla essence
- 2 ounces of sugar
- 1 egg
- Milk
Methodology: Put the flour, butter, egg, syrup, sugar and vanilla essence together.
Add a little milk and mix ; keep adding milk slowly until a thick pouring consistency is achieved.
Heat a griddle or large frying pan and grease it with margarine wrapped in a clean white cloth.
The griddle should sizzle on contact with the margarine.
Pour a small amount of mixture onto the griddle.
When the top of the mixture bubbles all over, turn it over and count to fifty slowly.
Place the cooked pancake on a wire tray , covering with a clean tea towel to cool.
Depending on the size of the pancakes you make, the above will make approximately 24 pancakes.
Basic Pancake Batter
Ingredients:
- 75g (3 ounces) plain flour
- Pinch of salt
- 2 large eggs
- 150 ml (1/4 pint) milk
- A little oil for frying
Methodology: Place flour, salt and eggs in a large bowl, add half the milk and whisk well until mixture is lump free.
Add remaining milk and whisk again until smooth.
If you prefer, place all ingredients together in a food processor and blend until smooth.
Pour batter into a jug.
Heat an 8 inch (20cm) diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.
Pour a little of the batter into the pan and immediately tilt the pan to spread batter thinly and evenly over the base.
Cook for 2 minutes or until top is set and base golden.
Flip over using a spatula or toss the pancake.
Cook the pancake for a further 1-2 minutes until the base is golden.
Transfer to a plate, cover with greaseproof paper and keep warm.
Bananas in Chocolate Sauce Filling
Ingredients:
- 150ml (1/4 pint) double cream
- 150g (51/2 ounces) plain chocolate
- 2 large ripe bananas
- 8 pancakes using basic pancake batter
To serve:
- vanilla ice-cream
- 50g 2 ounces grated plain chocolate if
liked.
Methodology: To make chocolate sauce, gently heat cream and chocolate together, stirring until it forms a smooth sauce.
Remove from heat and keep warm.
Slice bananas and divide between the pancakes, fold in half then in half again to make fan shapes.
Pour hot chocolate sauce over pancakes.
Serve with ice-cream sprinkled with grated chocolate if liked.
Makes 8 pancakes.
Blue Cheese and Bacon Pancakes
Ingredients:
- 6 rashers of streaky bacon
- 2 large separated eggs
- 75 ml (5 tablespoonfuls) milk
- 100 g (31/2 ounces) self-raising flour
- 2 tablespoonfuls caster sugar
- Pinch of salt
- 75 g (3 ounces) crumbled blue cheese
- 15 ml (1 tablespoonful) vegetable oil, for frying.
- Fried eggs to serve.
Methodology: Cook bacon under a hot grill for 5 minutes, turning once, until crisp.
Leave to cool, then chop.
Place egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt and mix well.
Whisk egg whites in a clean, grease-free bowl until they form soft peaks.
Fold into flour mixture.
Gently stir in the chopped bacon and blue cheese.
Heat a little oil in a large frying-pan.
Drop 2-3 large spoonfuls of the pancake mixture into the hot pan and cook for 2 minutes until base is crisp and golden.
Turn over and cook for a further 1 minute until golden.
Transfer to a clean tea towel to keep warm.
Cook remaining batter in the same way to make 8 pancakes.
To serve, heap 2 warm pancakes on to a plate, topped with a fried egg, if liked.
Serves 4.
To serve
Mushroom, Ham and Goat's Cheese Crepes
Ingredients:
- 115g (4 ounces) sliced mushrooms
- Oil for frying
- 8 pancakes using the basic pancake batter
- 8 slices cooked ham
- 4 goat's cheese's sliced
- To garnish:
Methodology: Sautee mushrooms in a little oil until tender.
Fill each pancake with a slice of ham, some mushrooms, toped with cheese.
Fold up to enclose filling then pop under a hot grill until cheese begins to melt.
Serve, garnished with parsley.
Makes 8 pancakes
New York Stacked Buttermilk Pancakes
Ingredients:
- 3 large eggs
- 150 ml (1/4 pint) buttermilk
- 175 g (6 ounces) self-raising flour
- 1 teaspoonful of caster sugar.
- Pinch of salt
- 15 ml (1 tablespoonful) vegetable oil for frying
- Crispy bacon and maple syrup.
Methodology:
Beat eggs and buttermilk together in a large bowl.
Sift over the flour, sugar and salt then quickly mix to form a smooth thick batter.
Heat a little oil in a non-stick frying-pan
Gently drop large spoonfuls of batter into the hot pan and cook for 2 minutes until base is crisp and golden.
Flip over and cook for a further 1-2 minutes.
Keep warm in a clean tea towel and repeat until all the batter is cooked - makes about 12 pancakes.
To serve, stack 3-4 pancakes per person on plates, stacking them up with crispy bacon.
Serve with maple syrup.
Serves 3-4.
Pikelets
Ingredients:
- 8 ounces (225g) plain flour
- 2 level teaspoonfuls (10ml) of baking powder
- 2 level teaspoonfuls (10ml) of caster sugar
- Pinch of salt
- 1/2 pint (300ml) milk
- 1 egg beaten
- 1 tablespoonful (15ml) of golden syrup
- 2 ounces (50g) butter
- Butter for frying
Methodology:
Sieve flour and baking powder into a bowl.
Add sugar and salt.
Stir in milk and egg.
Melt golden syrup and butter over a gentle heat, and stir in to batter.
Heat a griddle or frying pan over moderate heat.
Brush with butter.
Pour batter from a jug on to the heated pan to form pancakes about 10cm (4 inch) across.
Cook 2-3 minutes each side.
Serve on a heated dish with melted butter, syrup or honey poured over.
Makes about 14.
Salmon and Egg Pancakes
Ingredients:
- 350g (12 ounces) salmon fillets, skinned
- 4 large eggs
- 300 ml (1/2 pint) milk
- 50g (2 ounces) butter
- 4 tablespoonfuls of plain flour.
- 3 tablespoonfuls fresh chives
- Salt and black pepper, to taste
- 4 warm pancakes made using basic pancake batter
Methodology:
Place salmon in a non-stick frying-pan, cover with water and bring to the boil.
Cover and gently simmer for 4-5 minutes, or until the fish flakes easily.
Drain and flake.
Put the eggs in a small pan, cover with cold water and bring to the boil.
Simmer for 6 minutes then drain and rinse in cold water, tapping the shells.
Peel the eggs, chop and set aside.
Put the milk, butter and flour in a medium pan and bring to the boil, whisking all the time, until mixture boils and thickens.
Simmer for 1 minute.
Remove from heat and add salmon, eggs, chives and salt and pepper to taste.
Divide warm mixture between pancakes and fold into quarters.
Serve immediately
Serves 4.
Scottish Heather Honey and Raspberry Pancakes
Ingredients:
- 75g (3 ounces) plain flour
- Pinch of salt
- 2 large eggs
- 200 ml (7 fluid ounces) milk
- 6 tablespoonfuls of runny honey
- A little oil for frying
- 30 ml (2 tablespoonfuls whisky or orange juice if preferred.
- 350g (12 ounces) raspberries (thawed and drained if using frozen ones)
- Vanilla ice-cream and honey to serve.
Methodology: Place flour, salt and eggs in a large bowl, add half the milk and whisk well until mixture is lump free.
Add remaining milk and 2 tablespoons of honey and whisk again until smooth.
If you prefer , place all ingredients together in a food processor and blend until smooth.
Pour batter into a jug.
Heat an 8 inch (20cm) diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper.
Pour a little of the batter into the pan and immediately tilt the pan to spread batter thinly and evenly over the base.
Cook for 2 minutes or until top is set and base golden.
Flip over using a spatula or toss the pancake.
Cook the pancake for a further 1-2 minutes until the base is golden.
Transfer to a plate, cover with greaseproof paper and keep warm.
Use batter to make a further 3 pancakes in the same way.
Melt the remaining honey and whisky in the frying pan and bring to the boil; simmer for 1 minute.
Add the raspberries and cook for 1 minute, gently stirring until fruit is coated in sauce.
To serve, divide filling between pancakes and fold into quarters.
Serve with ice-cream and drizzle with more honey if desired.
Makes 4 pancakes.
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